02/04/2016  |  Viking Feast: A Meal as Mighty as Its Namesake

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On Tuesday, January 12th, Iron Hill Maple Shade hosted Viking Feast—a Beer Dinner that invited guests to enjoy specially prepared dishes based on the Viking diet, along with a complementary Iron Hill beer pairing.

For those seeking a little insight into how a successful Iron Hill Beer Dinner goes down, Viking Feast is a prime example. One of Iron Hill’s fastest selling Beer Dinners to date, planning for Viking Feast began with an enticing and well-researched menu created by Maple Shade’s Head Chef, Scot Seher, using ingredients that would have been readily available to the Vikings. From there, Seher and Head Brewer Josh Ervine partnered each dish with a handcrafted beer that would enhance the flavors of each course.

Upon arrival, guests were greeted with a glass of Keller Pils, a German lager whose firm bitterness and dry, crisp finish perfectly balanced the salted and citrusy flavor of the first dish—Torsk Med Eggsaus. Otherwise known as Salt Poached Cod, Torsk Med Eggsaus featured cod poached in salt, lemon, whey and water. To create the eggsaus, Seher combined the poaching liquid with hard-boiled egg, brunoise of carrot, tomato, garlic, chervil, parsley and pepper, and then plated the cod with baked purple Peruvian potato chips and roasted heirloom carrots.

As an added bonus to the meal, between each course Seher and Ervine addressed the guests and explained a bit about the dish choices and how they related to the Viking diet. Interestingly, Seher explained that the Vikings had access to many different sources of food—fish and other seafood from water sources, game meats from the wilderness, and chicken, lamb and pig that they often farmed—which afforded them an extremely balanced diet and very few vitamin deficiencies. Additionally, Seher noted that curing was a typical preserving process back then, so dishes like the Salt Poached Cod really rang true to the Viking Age.

Another common preserving technique would make an appearance during the second course. Known as Rökt Fisk, or Smoked Trout with Barley Flat Bread, Seher cold smoked rainbow trout and then pan seared the fish to keep the skin nice and crispy. The flatbread—made from barley, caraway, and wheat flower—was rolled out and grilled until cooked through.  The trout and flatbread were then plated with a delicious whipped dill cream and thinly sliced pickled watermelon radish for some extra color and a little bite. For the beer pairing, Ervine chose Rye IPA to complement the caraway and malt notes found in the flatbread and smoked trout.

The third dish, Lammefrikassé, also known as Lamb Stew, featured a slow simmered leg of lamb with root vegetables, potatoes, lima beans, and fresh herbs simmered together for 12 hours until thick and tender. For the accompanying slice of bread, Seher churned excess lamb in with the butter to create an even more flavorful spread. To complement the heartiness of the stew without overpowering it, Seher and Ervine agreed upon Old Ale—a traditional English-style brown ale with distinct malty sweetness and fruity aromas.

Next, guests were presented with Dyresteg, or Roasted Venison Loin. Dry rubbed and roasted over an open flame, the venison was then lightly smoked, carved and served at medium rare with a sauté of turnips, leeks, garlic and butter. For the sauce, Seher reduced a veal demi-glace down with fresh herbs, garlic and shallots and whipped in extra goat cheese to produce a creamy yet meaty taste and texture. The beer pairing, Iron Hill’s award-winning Russian Imperial Stout, was a strong choice to cut the fat in the sauce while subduing slightly against the goat cheese and minimal gaminess of the venison.

For the final course, Pannekake Og Beries—Wheat Pancake with Berries in non-Viking speak—Seher paired wheat and honey pancakes with fresh berries and housemade skyr, a cultured dairy product he described as comparable to ricotta cheese mixed with Greek yogurt. Because the Vikings used honey instead of sugar, Seher folded in honey and lemon zest to lightly sweeten the skyr, and then paired the dish with Ervine’s Bier de Lars, Iron Hill’s Bier de Mars recipe with added honey.

In the end, each course was as visually appealing as it was appetizing. Colorful, complex and true to the night’s theme, compliments about each pairing flowed as easily and as often as the beer itself. It was apparent from the first bite, and from the hustling and attentive staff, that the entire event was meticulously thought-out and executed with pride. For those who were not fortunate enough to attend Viking Feast, make sure to sign up for your local Iron Hill’s e-newsletter to stay in the know about any future Beer Dinners and/or other events.

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Sophia DiPersio.




01/19/2016  |  The British Are Coming, The British Are Coming … to Iron Hill!

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Due to the potential upcoming snow storm, we will be postponing British Invasion until Saturday, February 6th.

Forget Paul Revere’s famous midnight ride to warn his countrymen that the Brits were about to invade—there’s another British Invasion ready to storm Iron Hill Brewery & Restaurant in Phoenixville on Saturday, January 23, from 1–5 p.m.

You thought the British Invasion was in the psychedelic ‘60s, when rock and pop acts from across the pond changed the course of music history? True, mate, but our legit British Invasion Multi-Tap will change the way you think about beer (again!). You’ll be gobsmacked over our lineup, eight beers that would make the Royal Family proud (including four cask selections):

  1. English Strong Ale: traditional English-style brown ale with a distinct malty sweetness and fruity aromas that deepen with age
  2. Burton IPA: an IPA in the English tradition, subtle malt flavors with robust earthy, floral hop character and a dry, refreshing finish
  3. Anvil Ale: medium-bodied and copper-colored English-style best bitter with a noticeable malt flavor; finishes with a hop bitterness and floral hop flavor
  4. Nut Brown Ale: medium-bodied, chestnut colored English ale; slightly nutty malt flavor and aroma with a well-balanced bitterness in the finish
  5. English Strong Ale: cask conditioned traditional English-style brown ale with a distinct malty sweetness and fruity aromas that deepen with age
  6. Ore House IPA: cask conditioned golden IPA with a balanced hop bitterness and wonderful citrus and pine aroma and flavor
  7. Anvil Ale: cask conditioned medium-bodied and copper-colored English-style best bitter with a noticeable malt flavor; finishes with a hop bitterness and floral hop flavor
  8. Nut Brown Ale: cask conditioned medium-bodied, chestnut colored English ale; slightly nutty malt flavor and aroma with a well-balanced bitterness in the finish

Can’t choose? Why should you when you can enjoy a flight—that’s 4 ounces of all eight of our English-style beauties. We’ll also be serving up a British-inspired menu, too—jolly good fun.

King of the Hill (KOTH) Rewards Club members—your exclusive is simply brilliant. You, our most loyal customers, may sip our most awarded beer, Russian Imperial Stout. It’s a full-bodied stout that starts with a complex, malty sweet and high-roasted character that is wonderfully balanced with the use of citrusy American hops.

KOTH bonus: The first 50 members to order a sampler will get a free event T-shirt. Cheers!

Not a KOTH member yet? Ask your server to sign you up so you can grab these event specials and start earning rewards.

Shout it from the rooftops—or #BritishInvasion2016 on social media—that we’ve got a hunky-dory party afoot in Phoenixville on January 23. Join us, won’t you?

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Nina Malone.

01/15/2016  |  An Insider’s Guide to Our Annual Belgium Comes to West Chester Event

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What’s the best part about winter? It has to be Iron Hill Brewery & Restaurant’s biggest multi-tap of the year: our annual salute to one of our favorite beer styles and a chance to party with our brewery friends and with you, our customers. It’s time for Belgium Comes to West Chester (BCWC)!

Open your calendar right now and block off Saturday, January 30, from 1–6 p.m. Actually, block off the whole day—after this multi-tap, you’ll need a nap. We’ve gathered 34 rare and prized Belgian and Belgian-style beers from 5 of our locations and 26 of our friends.

BCWC was the brainchild of senior head brewer Chris LaPierre in 2007 when he was a brewer at our West Chester location (he’s now at Iron Hill Chestnut Hill). It was wildly popular from the start, so we’ve kept it going—and growing—ever since.

“BCWC is our chance to represent our region’s cool variety of Belgians,” West Chester senior head brewer Paul Rutherford said. “Most of the brewers you’ll meet that day are our friends who we see on the regular. We love meeting everyone who comes out that day, and we especially love seeing our brewer-friends exposing their beer to our customers.”

The brawn behind BCWC is West Chester lead brewer Chris Endrikat. He’s done the heavy lifting to pull the day together and serves as the event’s host. Wind your way through the crowd that day to say hello to Chris, hit him with a fist-pump and see what he’s drinking (you’ll want to make sure you try that!).

BCWC is a line-out-the-door event, but we’ve got the insider scoop you need to know to get the most out of the day.

Top 5 Tips for Attending BCWC 2016

  1. Come as early as possible!
  2. Be responsible and plan for your transportation. If snagging a DD is an issue, make a reservation with Restaurant Valet: (877) 721-6155. Or you can take a page from our Philly-area friends’ playbook: a bunch rent a bus to port them to and fro. Nice!
  3. Plan to eat something—throughout the day. Your best bet for grabbing at table at Iron Hill and noshing on our regular menu plus the day’s Belgium-inspired fare (see that below!) is to make a reservation well ahead of time. Use OpenTable or call us at (610) 738-9600.
  4. Sip on a sampler! It’s the best way to try a variety of beers. Samplers are ten 4-ounce beers for $20. The pro move: each friend gets a different one to share.
  5. Attention King of the Hill Rewards Club members: you, our most loyal customers, may enter BCWC at noon. Cheers!

Announcing the BCWC 2016 Beer Lineup

  • Iron Hill Phoenixville Lavender Tripel, a Belgian-style golden ale aged on fresh lavender from a local farm
  • Iron Hill Chestnut Hill 2014 Brett Lappy New Beer, an American saison aged in used wine barrels with brettanomyces for nearly a year
  • Iron Hill Media Tawny Port Barrel-Aged Brett Old Ale, an award-winning traditional English-style brown ale fermented with wild yeast and aged in second-use tawny port barrels
  • Dock Street Nino’s Prickly Pear, a classic European-style farmhouse ale brewed with prickly pears for vibrant ruby color and barrel aged with wild yeasts for 18 months
  • Boulevard Brewing Tank 7 Farmhouse Ale, a complex straw-colored ale with grapefruit notes and a dry, peppery finish
  • Tired Hands SaisonHands, a four-grain saison brewed with rye, oats and wheat, then hopped and conditioned in large oak foudres with house saison yeast
  • Stewart’s Stumbling Monk, a strong golden ale hopped with a healthy addition of Styrian Goldings hops
  • Yards Belgian Golden, a Belgian-style golden ale aged for a year in a red wine barrel with brettanomyces lambics
  • Levante Twin Spires, a Belgian-style IPA made with local Deer Creek Malthouse malt for complex spice character
  • Duvel Moortgat Duvel, a Belgian golden ale with aromas of grapefruit, dry aroma and a slightly bitter aftertaste
  • Iron Hill Lancaster Bourbon-Aged Fe10, brewed with Belgian abbey yeast, dark candi sugar and assorted malts, then aged in a rye whiskey barrel for nine months
  • Iron Hill Media Kriek, a traditional, unfiltered Belgian-style lambic with wild yeast and bacteria, aged for two years with wild cherries in oak barrels
  • Iron Hill West Chester Van Damme, a Belgian-style golden strong ale aged on La Colombe signature Colombian coffee beans
  • Forest and Main Melange de Jour, a blend of saisons barrel aged with brettanomyces and lactobacillus
  • Sterling Pig Saison d’Hiver, a classic Belgian-style saison that is light blonde in color, with flavors and aromas of fruit and spice
  • 3rd Wave Hang Ten, a bourbon barrel-aged sour raspberry Belgian-style tripel, with candi sugar sweetness, aged for nine months
  • Fins Big Oyster Black and Blue Tripel, a Belgian-style golden ale aged on black tea and dried blueberries, with notes of bananas and spices
  • Vault Belgian Golden, a Belgian-style golden ale that is aged in apple brandy barrels for eight months or more
  • Coppertail Weequasher, a sour session IPA with citrus and pine notes from the American hops blend
  • Ommegang Rosetta, a blend of young Flemish-style brown ale and old Flemish style brown ale aged for at least three years on cherries
  • Iron Hill Chestnut Hill Wild Cannibal, Iron Hill’s famed Cannibal aged in a wine barrel with wild yeast for more than a year
  • Iron Hill Media Raspberry Torte, house porter aged in a red wine barrel previously used to age a framboise
  • Brooklyn Lord Sorachi, a “super saison” that is pungent, hoppy and strong with notes of lemon, dill and lemongrass
  • McKenzie’s Saison Vautour, a Belgian-style farmhouse ale with bold, spicy yeast character and a dry, hoppy finish
  • Denizens Bocho Bandido, a Belgian-style tripel aged in mezcal barrels with lactobacillus and brett drie fontenin, blended with lime goes
  • Boxcar Third R’ale Triple, a Belgian-style tripel with notes of bananas and cloves and a smooth finish
  • 2SP Dark As Night, an imperial dark saison brewed with American hops, chocolate malt, French saison yeast and brettanomyces
  • Troegs 2014 Mad Elf, a Belgian-style ruby red ale reminiscent of ripened cherries, raw honey and cocoa with notes of cinnamon, clove and allspice
  • Victory V Twelve, a Belgian-style quadruple with aromatic fruity notes and hints of pear and apricot, followed by refreshing dryness
  • Allagash Tiarna, a blend of two beers, one aged in oak with brettanomyces, the other aged in stainless with Belgian yeasts
  • Dogfish Head Higher Math, the brewery’s 20th anniversary celebration beer, a golden ale brewed with chocolate and sour cherry juice
  • Firestone Walker Opal, an unfiltered interpretation of the classic saisons that originated from the eighteenth-century farmhouses of southern Belgium’s Wallonia region; spice character from the yeast blends with citrus and tropical fruit notes imparted by dry-hopping
  • Brouwerij Rodenbach Grand Cru, a Flanders red ale with hints of ripe berries and oak, at once rich, effervescent and tart
  • Captain Lawrence Golden Delicious, a golden ale dry-hopped with amarillo hops and aged in apple brandy barrels, tropical aroma from the hops and delicate apple aroma from the barrel are a perfect match

Save Room for Belgian-Inspired Fare

  • Chicken Waterzooi, Belgian cream of chicken soup
  • Panisse, chickpea fries with dill-yogurt dipping sauce
  • Pommes Frites, house-cut fries with curry sauce andalouse
  • Open-Faced Croque Monsieur, ham, gruyere and mornay sauce on toasted brioche (make it a Croque Madame with the addition of a sunny-side egg!)
  • Belgian Meatballs with potato bread croutons and golden raisin-apple syrup
  • Flemish Beef Tenderloin Stew with potato stoemp, roasted pearl onions, Belgian ale gravy and mustard toast
  • Moules Frites Brabant, with leeks, garlic, lemon and witbier, or Moules Frites Conchon, with apple, bacon, bleu cheese and saison, both served with house-cut fries and rosemary-roasted garlic mayonnaise
  • Pan-Roasted North Atlantic Salmon with carrot and potato stoemp, buttered haricots verts and Belgian witbier beurre blanc

One last tip: make sure your smartphone is charged so you can blow up your social media and be the envy of your friends with the hashtag #BCWC2016. We can’t wait to welcome you!

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Nina Malone.

01/08/2016  |  10 Winter Beer Releases You Can’t Miss in January & February 2016

Category: Uncategorized  |  Posted by: thetowndish  |  Add Comment

We can hardly contain our excitement over our upcoming beer releases! It may finally be winter in the great Northeast, but we’ve got plenty to warm your heart despite Mother Nature’s wicked winter ways.

There’s something for every beer lover coming on tap at Iron Hill Brewery & Restaurant: in-your-face hops, sweet malts, coffee and chocolate infusions, barrel-aged creations, lip-puckering sours, the best of the Brits and a collaboration of Belgians.

And that’s just through February.

Whip out your calendar and plan a trip to your favorite (or a new?) Iron Hill. Make sure you’re a King of the Hill Rewards Club member to snare event exclusives plus benefits all year long. You can join right at the event if you’re not already one of our insiders. Curious? Check the exclusive perks for each event below.

Can’t-Miss Winter Beer Releases

1. Friday, Jan. 15—Wilmington, 5 to 8 p.m.

The Return of Riverfront IPA Beer Release, a celebration of long-sought and in-demand Citra hops that give this beer its big citrusy-hoppy character.

King of the Hill Rewards Club Exclusive: Chipotle Pork Empanada.

2. Thursday, Jan. 21—Newark, 5 to 8 p.m.

A Wee Bit of Scotland Beer Release featuring Wee Heavy, a full-bodied, malty-sweet Scotch-style ale, and The Highlander, a Scotch ale with a touch of roasty to balance malty-sweet.

King of the Hill Rewards Club Exclusive: Hourly raffle for beer prizes.

3. Thursday, Jan. 21—Voorhees, 4 to 7 p.m.

Bandana Extravaganza Beer Release heralding this American IPA with delicious lemon, melon, citrus and a subtle pine character. Sporting a bandana at this party is suggested!

King of the Hill Rewards Club Exclusive: Custom bandanas while supplies last.

4. Saturday, Jan. 23—Lancaster, noon to 4 p.m.

Make it Funky Multi-Tap is a tip of the hat to unconventionally tasty beers: Bourbon Porter, our Pig Iron Porter aged for three months in bourbon barrels; Bourbon FE10, our FE10 aged in rye whisky barrels for nine months; Bourbon Winston, a traditional English-style barleywine boasting a bourbon-like quality and balanced bitterness; Bourbon Russian Imperial Stout, our most awarded beer aged in bourbon barrels with whole vanilla beans; Oud Bruin, a tart Flemish brown ale; La Flama Blanca, our tart Berliner Weiss aged in tequila barrels; Kriek, an unfiltered Belgian-style lambic aged for two years in oak barrels with sour cherries; and Raspberry Torte, our house porter aged in red wine barrels previously home to a tart Framboise.

King of the Hill Rewards Club Exclusive: Free pint glass to the first 40 members to purchase a sampler.

5. Saturday, Jan. 23—Phoenixville, 1 to 5 p.m.

British Invasion Multi-Tap featuring eight English-style beers and a traditional British-inspired menu. On tap: English Strong Ale, Cask Conditioned English Strong Ale, Cask Conditioned Ore House IPA, Burton IPA, Anvil Ale, Cask Conditioned Anvil Ale, Nut Brown Ale and Cask Conditioned Nut Brown Ale.

King of the Hill Rewards Club Exclusive: Russian Imperial Stout on tap, plus the first 50 members to order a sampler will receive a free event T-shirt.

6. Wednesday, Jan. 27—Maple Shade, 6 to 10 p.m.

Luca Brasi Beer Release, a re-release of our 2011 Iron Brewer Competition winner. This is a hearty stout brewed with 43 pounds of whole and ground Sumatran coffee beans from Revolution Coffee Roasters in Collingswood, N.J.

King of the Hill Rewards Club Exclusive: Strong Belgian golden ale Kingslayer on tap.

7. Saturday, Jan. 30—West Chester, 1 to 6 p.m.

Belgium Comes to West Chester, our annual collaboration with regional breweries to showcase the best locally craft-brewed Belgian-style beers. Taste 30+ beers from Dock Street, Tired Hands, Yards, Boulevard, Tröegs, Denizens, Stewart’s, Levante, Forest & Main, Fin’s Big Oyster, 2SP, Vault, Coppertail, McKenzie’s, Duvel, Captain Lawrence, Boxcar, 3rd Wave, Victory, Allagash, Dogfish Head, Firestone Walker, Ommegang, Brooklyn, Rodenbach, Sterling Pig and our West Chester, Chestnut Hill, Lancaster, Media and Phoenixville Iron Hill locations.

King of the Hill Rewards Club Exclusive: Preview at noon for our members.

8. Thursday, Feb. 11—Ardmore, 6 p.m.

Oompa Loompa Chocolate Stout, an English sweet stout brewed with 22 pounds of Belgian bittersweet chocolate and aged with 10 pounds of cocoa nibs and Madagascar vanilla beans.

King of the Hill Rewards Club Exclusive: Complimentary chocolate small bite.

9. Sunday, Feb. 14—Media, 4 to 8 p.m.

The Two Sides of Love pits sweet Oompa Loompa Chocolate Stout against the hoppy bitterness of Valentinus IPA. Who will prevail? You decide.

King of the Hill Rewards Club Exclusive: Free food pairing with each beer.

10. Friday, Feb. 19—Wilmington, 5 p.m.

Night of the Czar hails our most awarded beer, Russian Imperial Stout. That powerhouse is joined by Bourbon Barrel Aged Russian Imperial Stout, Chocolate Russian Imperial Stout, Coffee Russian Imperial Stout and Stewart’s Brewing Company’s barrel-aged Imperial Destroyer.

King of the Hill Rewards Club Exclusive: Complimentary chocolate pairing.

Keep an eye on our Fresh Events so you don’t miss a thing in 2016. Cheers!

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Nina Malone.

12/28/2015  |  Why You Should Celebrate New Year’s Eve 2015 with Iron Hill

Category: Uncategorized  |  Posted by: thetowndish  |  Add Comment

We’re showing off 11 mouth-watering reasons to celebrate New Year’s Eve with us: all 11 of our restaurants have crafted à la carte featured menus for the occasion, festive feasts that pair perfectly with Iron Hill Brewery & Restaurant beer.

Reservations for December 31 are highly recommended, so don’t delay. Home-cooked holidays are almost history, which means now’s the time to focus on ringing in 2016 the Iron Hill way. Peruse our outstanding offerings, available between 5 and 10 p.m., and then follow this link to Reserve a Table.

Remember, these are just tempting teasers of what’s in store! Drool over the delicious details by viewing the full menu for each restaurant. We can’t wait to see you to cheer the New Year!

Ardmore, PA

  • Lobster-Coconut Bisque
  • Beer Battered Fried Oysters
  • Char-Grilled Porterhouse Steak
  • Baked Alaska

View full menu descriptions.

Chestnut Hill, PA

  • Eggplant Parmesan Mousse
  • Smoked Trout Rillette
  • Madeira-Cranberry Braised Pork Loin
  • Vanilla Panna Cotta

View full menu descriptions.

Lancaster, PA

  • Baked Artichoke and Crab Dip
  • Char-Grilled Lamb Lollipops
  • Oven Roasted North Atlantic Salmon
  • Bourbon-Dark Chocolate Bread Pudding

View full menu descriptions.

Maple Shade, NJ

  • “Biere de Mars” Braised Quince
  • Fried Oyster Crostini
  • Pan Roasted Duck Breast
  • S’mores Crème Brulee

View full menu descriptions.

Media, PA

  • Mushroom Arancini
  • Duck Confit Sliders
  • 72 Hour Braised Wagyu Beef Cheek
  • Neapolitan Mousse Cake

View full menu descriptions.

Newark, DE

  • Spicy Lemongrass Soup
  • Seared Rare Tuna Tataki
  • Pan Roasted Center Cut Filet Mignon
  • Sticky Toffee Pudding

View full menu descriptions.

North Wales, PA

  • Fried Shrimp Toast
  • Beef Short Rib Mac-n-Cheese
  • Twin Canadian Lobster Tails
  • Chocolate-Hazelnut Panna Cotta

View full menu descriptions.

Phoenixville, PA

  • Korean Pork Belly Lettuce Wraps
  • Oysters on the Half Shell
  • Char-Grilled Veal Chop
  • Cheesecake Trio

View full menu descriptions.

Voorhees, NJ

  • She Crab Soup
  • Zucchini Blossom Tempura
  • Coffee Rubbed Ribeye Steak
  • Champagne Cake

View full menu descriptions.

West Chester, PA

  • Classic Lobster Bisque
  • Braised Guinea Hen Leg
  • Pepper Crusted New York Strip Steak
  • Strawberry Napoleon

View full menu descriptions.

Wilmington, DE

  • Oven Roasted Brussels Sprouts
  • Beef Tenderloin Tartare
  • Char-Grilled North Atlantic Salmon
  • Dark Chocolate Pate

View full menu descriptions.

You didn’t think we forgot about our freshly made beer, did you? You can see what’s on tap and in bottled reserves when you click on over to spy your favorite Iron Hill location’s New Year’s Eve eats. Simply pry your eyes away from the menu descriptions (if you can!) and look to the left for the up-to-the-minute lists. Your perfect pairing awaits!

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Nina Malone.

12/16/2015  |  Top Food & Beer Pairings to Enjoy Holidays 2015 at Iron Hill

Category: Uncategorized  |  Posted by: thetowndish  |  Add Comment

Time to reconsider how you’ll be enjoying the holidays. Is beer just as important as the meal itself? Trust us—there’s no better crowd-pleasing tablemate than award-winning suds.

At Iron Hill Brewery & Restaurant, one of our strongest relationships is between our brewers and chefs, who perpetually partner up to construct a true craft beer lover’s paradise—one that celebrates beer, new culinary experiences and most importantly, the infinite playground that exists between the two.

We surveyed three of our chefs to find out what they’d recommend enjoying in-house for the holidays—paired with the appropriate Iron Hill Brewery & Restaurant beer, of course. Consider the following your foolproof seasonal pairing guide to dining at Iron Hill.

Assistant Director of Culinary Operations Dan Bethard

Pairing beers with fish:

Dan busted out quite a few seafood and fish selections to showcase his chosen beers, and vice versa. He pairs Fish and Chips, as well as our Baja Fish Taco, with Vienna Red Lager. Its medium-bodied slight sweetness and clean, crisp finish is perfect for just-right battered cod and its fixings.

Try Ore House IPA’s balanced hops and citrus-pine flavors to tame the spice in our Voodoo Shrimp. It’s a partnership worth tasting with the shrimp’s spicy beer barbecue sauce.

Choose the light-bodied and refreshing unfiltered Belgian-style wheat beer White Iron Wit with Mini Crab Cakes, and the lightest beer of all, Iron Hill Light Lager, with Moroccan Salmon, to contrast with these meals’ rich tastes.

And, with dessert?

Sweet tooth? You’ll drool over Molten Chocolate Cake and the almost-dessert, roasty-chocolately Pig Iron Porter. No more need be said about this pairing gone wild.

Executive Chef Michelle Wilson

Reinvent the wheel—partner a Porter with snacks …

Michelle starts off with the Hand Cut Carolina Sweet Potato Fries and its four delightful accompaniments: horseradish sauce, bourbon-vanilla cream, smoked paprika aioli and habanero-lime dipping sauce. Match that with the big flavors found in Pig Iron Porter or—sometimes on-tap, always available in bottled reserves—Iron Hill’s most awarded beer, Russian Imperial Stout. The classic porter’s dark malts and slight bitterness stand up to the sweet fries and sauces, as does the full-bodied, complex malty-sweet, yet hop-balanced, stout.

Or, cut anything spicy with an IPA!

Old Charleston Shrimp is a fine partner for Ore House IPA, cutting through the spicier flavors with its hoppiness and citrus and holding up well to the rich shrimp.

Couple comparable flavors …

Match Pan Fried Chicken Cutlets with refreshing White Iron Wit. Unfiltered and light, with complex orange and spice, it plays off the lemon-herb sauce and complements the lightly fried cutlets.

Chef Anthony “AY” Young

Make Vienna your universal pick …

AY’s picks favor dishes that partner up deliciously with Vienna Red Lager. The European amber lager’s delicate malt aroma and refreshing finish contrast with flavorful favorites like Warm Bavarian Pretzels and stone-ground mustard, Beef Stroganoff and its exotic sour cream-wine sauce and House Smoked Pork Sandwich in St. Louis-style barbeque sauce. This versatile beer also handles Red Chile Spiced Flat Iron Steak’s smokiness and Naked Burger Salad and Grilled Flank Steak Salad’s fresh, crisp veggies and dressings.

Or, stick with the Germans …

German Pilsner is on tap right now, so hurry in to taste how its firm bitterness and dry finish balances bold flavors in spicy Buffalo Wings, buttery Jaegerschnitzel and exotically cheesy Garcia Pizza. When those taps run dry, an Iron Hill Light Lager will do the trick.

Another Porter supporter!

Enjoy Pig Iron Porter’s chocolate notes and slight bitterness with the hearty Beef Brisket Flatbread. The brisket is porter-braised and drenched in caramelized onions, arugula, sharp white cheddar and horseradish cream.

A friendly reminder from all three chefs: the holidays include New Year’s Eve, and all Iron Hill locations will be showcasing unique menus in celebration of 2016. Keep an eye on our events to stay in the know as details unfold. In the meantime, finish your holiday shopping and eliminate the regift with our tasty menu of holiday food and cheer.

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Nina Malone.

12/04/2015  |  Give the Gift of Iron Hill Brewery & Restaurant This Holiday 2015 Season

Category: Uncategorized  |  Posted by: thetowndish  |  Add Comment

Be the hero this holiday season with gifts your loved ones actually want: swag from Iron Hill Brewery & Restaurant. We have something for everyone, so make a list, check it twice and pop into your favorite Iron Hill to finish (or start?) shopping.

Iron Hill Gift Cards

You don’t have to be 21 to enjoy our new American cuisine. This tasty present is a win-win: you, the savvy gift-giver, will get a $20 bonus card when you purchase $75–$149 in gift cards, two $20 bonus cards when you buy $150–$224 in gift cards or three $20 bonus cards when you invest in $225–$299 in gift cards. Pressed for time? Buy now.

King of the Hill Rewards Club Membership

This is the gift that keeps on giving. Your friends and family will earn points for purchases and visits, a free birthday gift, invitations to exclusive events and more for an entire year. That hands-down beats a tie or an (ugly) sweater. $25 annual fee

Rudolph’s Revenge

Taste what this rough-and-tumble reindeer would choose: an American-style Belgian ale ripe with grapefruit, spice and bananas—plus some hop bitterness. Big 16-oz. cans will be a welcome sight under the tree. 4-pack, $18.25

Bottled Reserves Packages in a Complimentary Beer Tote

These wise choices are already holiday adorned for you, so you can snag ‘em on the way to any holiday shindig. Our special 750 ml. reserves are filled with Iron Hill favorites and hand-bottled. Choose from:

Belgian Abbey Package

One each of Abbey Dubbel, a mahogany ale with notes of dark Belgian candi sugar, plum and pear; Bedotter, a golden ale with tastes of plum, spice, banana and balanced bitterness; and The Cannibal, a medium-bodied golden ale with hints of spice and tropical fruit. $50

Gold Medal Package

One each of our most awarded beer, Russian Imperial Stout, full-bodied with malty sweet and roasty notes balanced by American hops; The Cannibal, a medium-bodied golden ale with hints of spice and tropical fruit; and Wee Heavy, a full-bodied Scotch-style ale with a malty-sweet character plus roasty and fruit flavors. $50

The Gift of Growlers

They’ll think of you all year long, every time they fill their brand-new Iron Hill growler with our signature beers. Our Growler Gift Pack includes a 64 oz. glass growler, two Iron Hill-logoed pint glasses and a $20 gift card. $30

There you go! We’ve practically done all the work for you. Our friendly servers, bartenders and hosts are standing by to assist with your gift-giving needs. See you soon at your favorite Iron Hill.

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Nina Malone.

11/30/2015  |  Brewing with Fire: Media Hook & Lager Appreciation Beer Release

Category: Uncategorized  |  Posted by: thetowndish  |  Add Comment

It was a brew day like any other brew day … until a giant yellow fire truck pulled up at 8:30 a.m. and a group of firefighters descended upon Iron Hill Media.

Thankfully, this time when Media Fire & Hook & Ladder Company No.1’s brave firefighters showed up it was to brew beer, not to extinguish a blaze, as they’d done this past July. As thanks for their swift work to save our restaurant, we invited them to help us out one more time and join in brewing Hook & Lager.

We sat down with Iron Hill Media’s Senior General Manager Warren Sewell and Head Brewer Andrew Johnston to get the 411 on that 911 call and how it turned into a delicious German lager.

What was it like when the fire broke out?

Warren: Only staff members were in the building at the time of the fire, and everyone made it out safely! Staff and managers handled the situation very well. Most of us didn’t know how serious it was until we saw the firefighters take saws to the roof to get to the source of the fire.

And it was a roof fire, easily contained?

Warren: The fire began in our pizza chimney and spread to the roof. The firefighters responded quickly and did a great job containing it.

Describe the damage to the roof and its impact.

Warren: The fire moved fast, so the damage was substantial enough for us to close for 3.5 days. However, if the firefighters hadn’t responded as quickly, the fire could have spread and we might have lost the whole building. They really did a great job.

How did you cook up the idea to brew with firefighters?

Warren: After watching the effort these guys made putting out the fire, we knew we owed them one. The days that followed were filled with scheduling contractors to begin the repairs and cleaning up the restaurant. We had a lot of downtime between speaking to guests who arrived at the restaurant and were not aware of the circumstances and making repairs.

President & CEO Kevin Finn, Andrew and I spoke about brewing an appreciation beer. Naturally, we wanted to involve the firefighters in the process and connect it with the community and a local charity.

How did you decide on a German lager?

Andrew: We asked the company what they tend to drink when it comes to beer, and it was mostly lighter stuff. So, seeing as we already have a light lager on tap, we decided to brew something a little different that’s just as refreshing. We wanted to brew something you’d drink after a long, hot day fighting fires.

How’d brew day go?

Andrew: It was a good day and smooth sailing. I will say that firefighters showing up on a fire truck was amazing. Pedestrians on the street stopped to watch, and I can only assume they were thinking, “Oh no! Iron Hill is on fire again! Now where can I get my Wednesday meatloaf fix?” We did have a few customers ask if something had happened again as they began filtering into the restaurant for lunch.

What sticks with you about brewing with the firefighters that day?

Andrew: The firefighters’ eyes lit up when I asked them if they wanted a beer at about 9 a.m. And they were more than excited to go through the fermenters to taste beer in fermentation, as well as to pop open a couple of bourbon barrels to taste some of our beers aging in the barrels. It’s always fun to see how much people enjoy the brewing process.

What can customers expect on release day, Tuesday, December 1?

Warren: Our King of the Hill Rewards Club members—and firefighters—can start sampling Hook & Lager at 4 p.m. The rest of the event runs from 6–9 p.m. We’re donating 20 percent of food sales on December 1 and $1 per pint of Hook & Lager sold during the event to charity.

Andrew: Yes, these community-minded heroes chose The Burn Foundation in Upland, Pa., to receive the proceeds.

Come raise a pint with us on December 1 and show your appreciation for our community’s good guys as you support a great charity. Hook & Lager is a traditional German lager with a light straw color. It’s delicately balanced with a firm bitterness and a dry, crisp finish. It’ll put out the fire from any of our spicy dishes and complement the rest of our menu.

Cheers to you, Media Fire & Hook & Ladder Company No.1!

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Nina Malone.

10/22/2015  |  How to Tap a Pumpkin

Category: Uncategorized  |  Posted by: thetowndish  |  Add Comment

You know the great gourd of goodness as a spooky jack-o’-lantern and everyone’s favorite fall-inspired pie. As Iron Hill Brewery & Restaurant fans, you’ve also filled your growlers and bellied up to the bar for our pumpkin beer—lots of different beers, from ales to imperial stouts and everything in between. So why not serve up seasonal pumpkin beer directly from the great gourd itself?

A few of our brewers do just that. We caught up with Iron Hill North Wales head brewer Doug Marchakitus and Iron Hill Media head brewer Andrew Johnston to give us the inside scoop on prepping a perfect pumpkin tap.

Where do you snag such a huge pumpkin?

Doug: Our pumpkin this year was provided by Merrymead Farm in Lansdale. They were not only willing to find a big pumpkin for us but were also extremely excited for what we had planned for it.

Andrew: I usually ask one of the chefs to place an order with their produce guys—American Beauty—for an extremely ridiculous-sized pumpkin. This year for “Brewhouse of Horrors” in Media I had a pumpkin that could hold up to 8 gallons of beer, which is a good cask amount. In the past, during “Gathering of the Gourds” in West Chester, I’ve brought in pumpkins that could hold up to 15 gallons of beer—that’s an entire keg.

How do you carve it so it can dispense delicious beer?

Doug: There’s nothing too complicated about preparing it: cut the top off of it and scoop out the insides. Of course we don’t like to waste anything. We toast the pepitas (seeds) and when all the beer is finished we use the meat of the pumpkin. Last year our kitchen made a pumpkin bisque that was the highlight of the dinner specials that night. I usually carve out a little spot—not all the way through of course—for the tap to go through with ease. I use a simple firkin tap that we use for cask-conditioned beers. Just line it up and hammer it in. The great thing about the pumpkin is that is seems to naturally create a seal around the tap.

Andrew: Big pumpkins are pretty hollow on the inside, not much guts to them. And, the seeds are about the size of a nickel, so they’re easy to handle. I typically rest the pumpkin on a cart covered with a tablecloth so that it lays nicely—you don’t want it to roll away! Then I just cut off a bit from the top, making sure to mark it clearly so I can place the top back on well aligned. From there I get to scoopin’! One thing you want to do so you don’t wind up with a cracked pumpkin and beer all over your pant leg is to score the front bottom outside of the pumpkin where you’re going to tap it and carve away a little of the outside hard flesh in sort of a circle. This should give you a clean tapping and also gives you a target to aim for. I always like to draw on the outside of my pumpkin. Give it a face for the big show!

Obviously Iron Hill beer is the best beer to put in your pumpkin—what’s your favorite?

Doug: My beer of choice is, of course, our Pumpkin Ale. We use pumpkin in the mash, but serving it in a fresh pumpkin really highlights that pumpkin flavor. One thing that you hear many people say is that pumpkin doesn’t have any flavor and you’re really tasting the spices. I challenge anyone to say that after drinking straight out of the pumpkin.

Many beers other than a traditional pumpkin ale work surprisingly well with pumpkin. My beer of choice in North Wales right now is our Pumpkin Coffee Stout. I knew that pumpkin and coffee would blend well together. After all, I blame a certain coffee company that will remain unnamed for starting the pumpkin spice craze. For me, coffee beans from Backyard Beans Coffee Company in Lansdale and the roasty flavor of a stout blend better together than anything I’ve ever had in a cup. Another soon-to-be-favorite beer of mine is our barrel-aged Ichabod. Ichabod was a strong Belgian pumpkin ale from last year, but we put it in an oak barrel with various strains of wild yeast and bacteria to create a funky, sour, pumpkin ale. When you think pumpkin you think sweet, but the tart flavor of wild ales works great with pumpkin.

Andrew: Obviously our Pumpkin Ale is a must-serve out of your pumpkin cask, but we do have a delicious Belgian pumpkin ale on tap right now, Ichabod Imperial Pumpkin Ale, that would work too. To spice it up a bit I always add some honey, cinnamon sticks and cloves to my pumpkin cask. That takes the beer to a whole other level. And, you want to fill your pumpkin a few hours before tapping so the flavors soak into the beer.

How do the folks at home snag the right equipment to tap it?

Doug: I recommend a firkin tap, which you can get at most brewing supply stores or online.

Andrew: Really all you’ll need to tap your pumpkin cask, besides the pumpkin and beer, are a heavy mallet (we use rubber) and a gravity-dispensing tap. I like to order mine from UK Brewing Supplies.

Any advice—or funny stories—for a first-time pumpkin tapper?

Doug: No Halloween horror stories yet, but I’ll admit I kind of dread tapping it every year. I have yet to have a disaster! I think the anticipation is part of the fun, but I think I’m due to make a mess.

Andrew: Oh, you have to see this video. It was my first year doing “Gathering of the Gourds” in West Chester and I’d never tapped a pumpkin cask in my life. Needless to say I didn’t prepare my pumpkin right and ended up getting beer all over myself.

All I can say is that you need to approach your pumpkin with a delicate hand when it finally comes time to drive that tap into it. You must be gentle but make every hammer count. If you’re not, you might end up with a whole lot of beer all over you.

The Fine Print

Our professional brewers have handled taps almost since birth, so they do make it look easy. Andrew’s beer bath shows even the best can end up with a mishap. So if you’re going to try this at home, you’ve been warned. Now go get a massive pumpkin, growlers full of your favorite Iron Hill pumpkin beer, a tap and mallet—and perhaps a small tub and lots of towels—as standard equipment for at-home attempts. Remember, visiting ghouls and goblins will have their cell phones set to “video,” so make it a great show no matter what.

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Nina Malone.

10/21/2015  |  Iron Hill Media Is Going Back to the Future—Today

Category: Uncategorized  |  Posted by: thetowndish  |  Add Comment

Today’s the day: keep an eye out for Marty McFly, as Dr. Emmett “Doc” Brown’s DeLorean time machine is set to October 21, 2015. Seriously. Today was foretold—or predicted?— in Back to the Future II.

Oh. This is heavy.

Of course, you’d have to be in Hill Valley, Calif., to meet young Marty (and old Marty), but closer to home in Media you can land at Iron Hill and toast this cosmic happenstance with Doc Brown Ale. It’s medium-bodied and deep brown in color with smooth nutty and chocolate malt notes. If Doc had had this elixir back in the day, he wouldn’t have had to worry about fixing a busted flux capacitor to bust through the space-time continuum.

“Roads? Where this beer’s going, it don’t need roads,” explained Back to the Future enthusiast and Iron Hill Media head brewer Andrew Johnston. “The movie is an all-time favorite of ours here at Iron Hill and we wanted to have some fun with this cult phenomenon. Consider the brewery my version of Doc Brown’s garage. I even ordered Marty McFly’s puffy red vest to add to the revelry. Would Doc actually drink this beer? Great Scott! We’d like to think so.”

Doc Brown Ale is pouring exclusively at Iron Hill Media and is very limited—just two kegs, which will be tapped at 5 p.m. We’re challenging fans to don movie-inspired attire—think denim jackets, Guess jeans and Hawaiian shirts, staples of any self-respecting 1989 closet.

We’ll see you later. Or is it earlier? Depends what year you were in before you went back to the future to sip Doc Brown Ale.

With 11 locations in Pennsylvania, Delaware and New Jersey, there’s an Iron Hill Brewery & Restaurant near you. We specialize in handcrafted beers and fresh, from-scratch New American cuisine. Monthly releases vary by location, so scout out our beers on tap and visit us soon.

Content provided by Dish Works author Nina Malone.